Sautéed Tilapia with Cilantro Chimichurri

Name: Sautéed Tilapia with Cilantro Chimichurri
Ingredients: 4 (5- to 6-ounce), skinless tilapia fillets; 1 teaspoon, kosher salt; 2 tablespoons, extra-virgin olive oil; 2 tablespoons, hot water; 2 tablespoons, red wine vinegar; 1 teaspoon, dried oregano; 1/2 cup, minced fresh parsley; 1/4 cup, minced fresh cilantro; 3 , garlic cloves, minced; 1 teaspoon, kosher salt; 1/4 teaspoon, red pepper flakes; 1/4 cup, extra-virgin olive oil

Main Courses
Fish & Seafood
Weeknight

By Steve Dunn ･ Appears in Cook's Illustrated January/February 2019

We were skeptics, too—until we did our homework. The facts: Most tilapia is responsibly raised and features moist, firm flesh with a clean, mild taste.

SERVES 4

TIME 50 minutes

Sautéed Tilapia with Cilantro Chimichurri

Why This Recipe Works

This is a members' feature.